Guest guest Posted September 10, 1999 Report Share Posted September 10, 1999 POTATO SKIN NACHOS 2 pkgs. (20 oz. each) frozen potato skins 1 can (11 oz.) Campbell's condensed nacho cheese soup/dip 1/4 c. milk 1/2 c. sliced pitted ripe olives 1/2 c. chopped sweet red pepper or seeded tomato 1/4 c. chopped green onions Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in 1 1/2-quart saucepan over medium heat, combine soup and milk. Heat through, stirring occasionally. Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions. Makes about 24 appetizers. Quote Link to comment Share on other sites More sharing options...
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